Gluten-Free Carrot Ginger Muffins

No gluten and lots of ginger, what else can you ask for. These muffins are moist and tasty and not too sweet.

• Ready In: 25 hrs 30 mins
• Serves: 6
• Yields: 24 mini muffins

Ingredients

• 2  cups  almond flour
• 1⁄2 teaspoon sea salt
• 1  teaspoon baking soda
• 1⁄2 teaspoon cinnamon
• 1⁄8 teaspoon clove
• 1⁄2 cup  shredded coconut
• 3  eggs
• 1⁄2 cup coconut oil, melted
• 1⁄2 cup honey or 1⁄2 cup  syrup
• 2  tablespoons ginger
• 1  cup  grated carrot
• 3⁄4 cup raisins, soaked in water for 15 minutes and drained

Directions

1. Mix first six dry ingredients together. .
2. In separate bowl mix the rest of the ingredients.
3. Mix ingredients together.
4. Spoon into muffin tins.
5. Bake at 350 degrees. Mini muffins 10-15, regular muffins 20-25. Cook and Enjoy.